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Journal: FoodsVolume: 13Number: 3035
Article: Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
  • Authors:
  • Joanna Kaszuba,
  • Magdalena Czyż and
  • Tomasz Cebulak
  • et al.
Link: https://www.mdpi.com/2304-8158/13/19/3035

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